Irish Seafood Chowder

Irish Seafood Chowder


byPrepared by Executive Chef Eugene O'Callaghan

of Kelly's Resort Hotel, Co. Wexford

Bill Kelly is the fourth generation to head up this hotel, and we think it really sums up Rosslare. It has been such an integral part of this beachsid Read More
Prep Time

30 Minutes

Cooking Time

20 Minutes


2-4 People


  • 1 Medium Onion
  • 1 Carrot
  • 2 sticks of Celery
  • 200g Peeled, Diced Potato
  • 500g of Smoked Haddock
  • 1kg of Mussels
  • 1 glass of White Wine
  • ½ l Cream
  • ½ l Full Fat Milk
  • 1 pinch of Saffron Strands (optional)
  • 50g Butter
  • 50g Flour


Cut the carrot, celery & onion into small even dice.

Wash & pull the beards on the mussels before steaming in a large pot with white wine.

When the mussels are cooked, filter the resulting mussel juice & reserve the cooked mussels.

The mussel juice will be used like a stock in the chowder.

Meanwhile cook the diced vegetables gently in 1 tablespoon of Butter.

Make a Beurre Manie by mixing the remaining soft butter & flour.

Boil the cream, milk, mussel juice & diluted saffron, when boiling whisk in the Beurre Manie and bring back to a simmer stirring continuously.

When the mirepoix is cooked (5 mins) add the diced smoked haddock, followed by the thickened cream/mussel stock & the cooked mussels (out of the shell)

Bring the soup back to a simmer, check seasoning & serve in bowls with crusty or wholemeal bread.


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